c oliver

Thanks. Followup question Did it exude a lot of fat?

Did you score it before or after SV? TIA.

Crab cakes from an Andrew Zimmern recipe: http://www.foodandwine.com/recipes/baltimore-style-crab-cakes These were fantastic. This recipe is a definite keeper.

Thanks! Husband's 70th is the end of next month. I've been thinking about ordering things like NY bagels. This sounds great also.

Could you share please where you ordered the boudin? TIA.

I just got some D'Artagnan andouille at Costco yesterday so Jambalya or gumbo is in our future. Thanks for sharing.

We were VERY disappointed in the crab. Very. Although Costco sold it as fresh, not previously frozen, the texture wasn't mushy but definitely didn't have the firmness that it should have. And the flavor was pretty blah. The bread was great however

Ah, thanks for the education. I thought the dumplings were the roundish, white'ish things. I also am from the South and LOATHE that kind of dumpling.

First CA Dungeness crab of the season, butter and sourdough bread. That's all a perfect meal needs.

What's that white 'stuff' on the left?

Each food and each cut of meat has a recommended time to SV. Flank steak for medium rare was 130 for 48 to 72 hours. The grain is there, just not showing up in the photo. My husband's family has done "flank steak with butter sauce" for decades so that's all it was. Just adds a nice salty/butter/olivey flavor. Good on the noodles also. No marinade. It was the most tender flank steak we've ever done - a cut that is always tough wasn't.

I find it interesting that so many people combine potatoes and corn or two other starches rather than a "leafy green vegetable."

SV flank steak (130 for about 30 hours - would like it more rare so will try 125 next time) with butter olive sauce, okra and tomatoes and baked potato.

We did SV short ribs recently and they were fantastic! Your dinner looks like that also

That is exquisite! Did you make the pasta? Whew. My leftover tacos seem pretty boring now

I pull steak at about 117!!!!! SV'd a flank steak at the recommended 130. It was pink but we like rare. I'll do it lower next time.

The Frugal Gourmet, Jeff Smith, always said "Hot pan, cold oil, no stick." Works for me. And, yes, I love that chopstick trick.

I don't think there's much demand for oxen any more but we can still call them oxtails

LOL! Were those going to be the ingredients in your ravioli?!?!?

Do you slice before or after boiling? TIA I roast so many things including potatoes. But I've only done potatoes in wedges and yours look SO much better.

I LOVE fish sauce!!! It makes everything better. Not just Asian foods.

What temp do you roast the potatoes please?

Yep. Definite distinction there.

I was on another site and asked if anyone who had cooked a Zuni chicken, had ever cooked a better chicken. No one had.

I'm new here so forgive me if I'm being redundant. Have you ever done the Zuni chicken?